INGREDIENTS
250g Gluten Free Flour
200g Lard *Note, Its important to choose a high quality dripping, this way you don't get any meaty flavours in the pastry, I personally like 'Wik Pure Dripping' the best out of any I have used, its a really clean taste.
Enough water to bring the mixture to a dough, aprox 30ml
Enough water to bring the mixture to a dough, aprox 30ml
SAVOURY SHORTCRUST
Include 1/2 teaspoon Salt
SWEET SHORTCRUST
SWEET SHORTCRUST
Include 1/2 Caster Sugar
METHOD
METHOD
In your food processor blend Gluten free flour ( and the Sugar or Salt) and Lard together until mixture becomes crumbly.
Then slowly add small amounts of water until your mixture forms a dough.
You will now need to chill the pastry for 20min before using, without chilling it's way to sticky and now easy to work with.
Once chilled, place pastry into the tin and pre cook for 10min in a oven pre heated to 200 Celsius before adding fillings, if shortcrust isn't going to be used in a recipe that requires the fillings to join the cooking time, cook until golden brown.
Then slowly add small amounts of water until your mixture forms a dough.
You will now need to chill the pastry for 20min before using, without chilling it's way to sticky and now easy to work with.
Once chilled, place pastry into the tin and pre cook for 10min in a oven pre heated to 200 Celsius before adding fillings, if shortcrust isn't going to be used in a recipe that requires the fillings to join the cooking time, cook until golden brown.
Above: Apple and Blueberry tart made using Sweet Shortcrust Pastry recipe.
0 comments on "Allergy Friendly Shortcrust Pastry - Gluten, Dairy, Nut Free!"
Post a Comment